Lunchbreak: Ricardo Garcia, Grandview Tavern, makes grilled calamari

Ricardo Garcia

Grandview Tavern and Beer Garden
1202 W. Grand Ave
(312) 733-6378

Grilled Calamari in a Balsamic Vinaigrette

8 oz calamari
1 oz red pepper
1 oz feta
2 oz spinach
1/2 oz black olives
2 oz balsamic vinaigrette


-Marinate raw Calamari with extra virgin olive oil, cracked black pepper, crushed red pepper and sea salt (coat to taste)

-Grill first side for 3 minutes and then turn for 2 minutes

-Serve over a bed of sautéed spinach topped with Grandview Vinaigrette

-Grandview Vinaigrette recipe (makes one cup)

-1 cup Balsamic vinaigrette

-2 cup extra virgin olive oil

-1 Tablespoon of honey

-1/4 teaspoon of oregano, white pepper, sea salt

Filed in: Lunchbreak, News

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